Before coming to Bhutan, people often imagine that Bhutanese food will be similar to the food of Nepal or Naga. However, in reality, it is not like that at all. Bhutan is a country located deep in the South Asian continent, between China and vast India. For a long time, the life of the Bhutanese people has been known to tourists as the happiest country in the world, making many people admire. Here is a list of famous Bhutanese dishes and the regions or localities they are commonly associated with:
1. Ema Datshi
- Description: This is Bhutan’s national dish, made from chili peppers (ema) and cheese (datshi). It is incredibly spicy and is served with rice in almost every meal. Variations include adding potatoes (kewa datshi) or mushrooms (shamu datshi).
- Origin: Found across Bhutan but is most commonly prepared in Thimphu and other central regions.
2. Red Rice (Haap Hoentay)
- Description: Grown in the fertile Paro Valley, Bhutanese red rice is a staple food. It is unpolished and has a nutty flavor. It is usually served with stews or curries, including Ema Datshi.
- Origin: Paro Valley.
3. Phaksha Paa
- Description: A pork-based dish cooked with spicy red chili powder, radishes, and mountain herbs. It is often served as a hearty main course with red rice.
- Origin: Common in central and western Bhutan, particularly in Bumthang and Thimphu.
4. Hoentay
- Description: A kind of buckwheat dumpling stuffed with spinach, turnip greens, cheese, and spices. These dumplings are steamed or fried.
- Origin: Traditionally from Haa Valley.
5. Jasha Maru
- Description: A spicy chicken stew made with minced chicken, ginger, garlic, tomatoes, and chilies. Served with rice, it is a popular comfort food.
- Origin: Common throughout Bhutan but often found in Thimphu and other urban areas.
6. Suja (Butter Tea)
- Description: Made by blending tea leaves with yak butter and salt, this rich tea is perfect for Bhutan’s cold climate.
- Origin: Traditionally associated with the highland regions like Gasa and Laya.
7. Puta
- Description: Buckwheat noodles served with vegetables and a light dressing, popular as a healthy and hearty meal.
- Origin: Associated with Bumthang, where buckwheat is widely grown.
8. Goep (Tripe)
- Description: A dish made with the stomach lining of a cow, stir-fried with chilies, garlic, and vegetables. It is spicy and chewy.
- Origin: Popular in Paro and Thimphu.
9. Shakam Paa
- Description: Dried beef cooked with dried chilies and radishes. It is a staple food in colder regions, where drying meat is a preservation method.
- Origin: Lunana and other high-altitude regions.
10. Khur-le (Buckwheat Pancakes)
- Description: Thin pancakes made from buckwheat, served with ema datshi or other stews.
- Origin: Popular in Haa Valley and Bumthang.
11. Lom
- Description: A preserved turnip leaf dish prepared by drying turnip leaves during winter and then cooking them with cheese or meat.
- Origin: Found in Eastern Bhutan, especially in Trashigang.
12. Thukpa
- Description: A Tibetan-influenced noodle soup made with vegetables, beef, or yak meat. It is a comforting dish in colder climates.
- Origin: Common in northern Bhutan, including regions like Haa and Gasa.
13. Sikam Paa
- Description: Dried pork belly fried and cooked with chilies. It is rich in flavor and fat, making it a winter favorite.
- Origin: Found in Bumthang and Thimphu.
14. Zow Shungo
- Description: A dish made from leftover rice and vegetables. It is a simple and sustainable meal.
- Origin: Prepared in households across Bhutan, particularly in rural areas.
15. Ara (Traditional Alcohol)
- Description: A distilled beverage made from rice, wheat, or barley. It is often consumed during festivals and rituals.
- Origin: Common in Bumthang and Paro.
16. Kewa Datshi
- Description: A potato-based dish cooked with cheese and chilies. It is a milder version of Ema Datshi and a comfort food for many locals.
- Origin: Found across central Bhutan, especially in Thimphu and Paro.
17. Gondo Datshi
- Description: Scrambled eggs cooked with cheese and butter. This creamy dish is often enjoyed as a breakfast meal.
- Origin: Common across western Bhutan.
18. Shakam Datshi
- Description: Dried beef cooked with cheese and chilies, combining smoky flavors with the creamy texture of cheese.
- Origin: Popular in high-altitude regions such as Bumthang.
19. Jaju
- Description: A traditional Bhutanese soup made with milk, butter, and green leafy vegetables like spinach or turnip greens. It is mildly flavored and rich in nutrients.
- Origin: Common in eastern Bhutan.
20. Bathup
- Description: A hearty soup made with handmade wheat noodles, vegetables, and sometimes meat. It is especially comforting during cold weather.
- Origin: Found across northern and central Bhutan.
21. Yaksha Shakam
- Description: Dried yak meat cooked with chilies and radishes, a staple in high-altitude regions where yak meat is abundant.
- Origin: Popular in Laya and Gasa regions.
22. Ngaa Paa (Fish Curry)
- Description: A fish curry prepared with dried or fresh fish, chilies, and mountain herbs. It is a specialty along riverside areas.
- Origin: Common in southern Bhutan, especially near Samtse.
23. Dhapa
- Description: A spicy stew made with chicken and black pepper, giving it a distinctive heat. It is typically served with rice.
- Origin: Found in eastern Bhutan, particularly in Trashigang.
24. Drukgyel Datsi
- Description: A unique stew made with yak cheese, potatoes, and mountain herbs, reflecting the flavors of high-altitude cooking.
- Origin: Found in mountainous regions, such as Paro.
25. Paa (Spicy Stews)
- Description: A general term for stews cooked with meat (pork, chicken, or beef), spices, and vegetables. These stews are staples in Bhutanese households.
- Origin: Widely prepared throughout Bhutan.
26. Chhurpi (Fermented Cheese)
- Description: A snack or condiment made from dried and fermented yak cheese. It can be eaten as is or used in soups.
- Origin: Common in eastern Bhutan.
27. Eezay (Chili Paste)
- Description: A spicy condiment made with ground red or green chilies, garlic, coriander, and sometimes fermented cheese. It is eaten alongside almost every meal.
- Origin: Found across Bhutan, especially in Thimphu.
28. Thingay (Buckwheat Bread)
- Description: Thin, pancake-like bread made from buckwheat flour, often served as an accompaniment to stews or soups.
- Origin: Found in Haa Valley and Bumthang.
29. Tshoem (Curry)
- Description: A Bhutanese curry that can be made with meat (like beef or pork) or vegetables, cooked with spices and served with rice.
- Origin: Common across Bhutan, particularly in rural areas.
30. Yak Butter Tea Snacks
- Description: A unique pairing of yak butter tea with snacks such as roasted barley or tsampa (barley flour mixed with butter tea). These are often eaten as a light meal.
- Origin: Found in high-altitude regions like Laya and Haa Valley.